Contents



**III**

**Chapter 16 317**

**Chapter 17 337**

**Chapter 18 367**

The Light Struck Taste of Wines

and Strategies to Avoid *Cork Taint* in Wine

*Christoph Schuessler and Rainer Jung*

Wines Composition and Quality

*and Fernando Zamora*

*and Raúl Ferrer-Gallego*

*by Ana María Mislata, Miquel Puxeu, Monserrat Mestres* 

State-of-the-Art Knowledge about 2,4,6-Trichloroanisole (TCA)

*by Andrii Tarasov, Miguel Cabral, Christophe Loisel, Paulo Lopes,* 

New Insights about the Influence of Yeasts Autolysis on Sparkling

*by Pere Pons-Mercadé, Pol Giménez, Glòria Vilomara, Marta Conde, Antoni Cantos, Nicolas Rozès, Sergi Ferrer, Joan Miquel Canals* 


*and Fernando Zamora*

Preface

Grapes and Wine is my fourth book project with IntechOpen, this time with my colleagues Professors Iris Loira and Carmen González as coeditors. The previous projects (*Grape and Wine Biotechnology*, *Yeasts* and *Advances in Grape and Wine Biotechnology*) have raised a lot of expectations with many downloads and citations (>80kdownloads and >130 WoS citations), and many eminent researchers have participated in them and contributed to their quality. I hope that this new book, also focused on grape and wine sciences, will become a useful tool for vine and wine researchers, professionals and students. I am especially proud of the development of these projects as open access books to ensure that knowledge can be freely

The book compiles research and review work on several topics such as grape varieties, pests, biotechnology, winemaking, emerging non-thermal technologies, wine stabilization, off-flavors, and even big data applications. The chapters have been authored by key researchers from nine countries and three continents. *Grape and Wines* is divided into three sections: "Grape Production and Plant Management," "Fermentation and Microbiology," and "Enology and Stabilization." The first section includes chapters on pest control and pesticide management with an integrative perspective from plant to wine. The use of copper in vineyards is also reviewed along with detailed measures to reduce the use of this antifungal product. The use of big data and artificial intelligence is also analyzed in a specific chapter together with their application in grape production and winemaking. The peculiarities of varieties in Romania and Crimean Peninsula are also considered and, lastly, the impact of

The second section "Fermentation and Biotechnology" is focused on the use of *Saccharomyces* and non-*Saccharomyces* yeasts in wine fermentation, genetically modified yeast and gene editing to produce yeasts with improved features. This chapter includes gene editing using CRISPR-Cas9 and Synthetic Genome Engineering. The determination of glucose isomerase is used as a tool to prevent sluggish fermentations due to deficient sugar uptake in yeasts. The typical problem of wines from warm areas, such as high pH and neutral aroma, is addressed by using biological acidification with non-*Saccharomyces Lachancea thermotolerans* and the production

The last section devoted to "Enology and Stabilization" includes the use of innovative non-thermal technologies such as pulsed electric fields for microbial control in grapes and the possibilities of this technology to contribute to the reduction of SO2 levels in wines. The use of skin contact macerations with terpenic Muscat varieties to improve also the flat aroma of some white wines in warm regions in a climatic change scenario is analyzed. Winemaking in cold areas of northwest China and the peculiarities and problems concerning the difficulties to reach a suitable grape ripeness, especially in long cycle varieties, are detailed in a specific chapter by professors of the Gansu Agricultural University. Wine stability causes several concerns to wine producers and many white wines are affected by protein haze which produces turbidities that disturb the visual appearance of the wines and degrades their quality. The origin and

of fermentative aroma by apiculate yeasts of *Hanseniaspora* spp.

accessible to everyone.

table grape production is also included.
